Monthly Archives: November 2015

We have very often heard the phrase “He doesn’t even know how to boil an egg”! Well, this may hold true for many of us. Read on to find out why…..

There is a certain technique to making perfectly boiled eggs. All these years I just placed the eggs in a pan of water and boiled them away for 20 minutes or sometimes conveniently forgot about the boiling eggs thinking nothing could ruin a boiled egg. But I was so wrong, I realised that eggs tearing through their shells, yolks tasting rubber-like and dry and the colour changing to a grey-green and giving off a sulphuric smell were all characteristics of an imperfectly or over-boiled egg!

The correct technique for boiled but runny eggs is to place the eggs in a pan of cold water to cover the eggs and switch off the heat as soon as the water begins boiling. Cover the pan with a lid and leave the eggs in hot water from 3 to 20 minutes depending on how runny you like them. Transfer the eggs to cold/room temperature water to arrest further cooking. Then, just remove a piece of shell at the top of the egg, season with salt and pepper (if you wish) and dig into the creamy white and yolk with your spoon and yumm…delicious and healthy too! You can even dunk your bread or piece of toast into it and enjoy.

For the perfect soft boiled and hard boiled eggs, bring water to a full rolling boil and simmer for 3 to 5 minutes for soft boiled, 7 to 10 minutes for hard-boiled eggs. Again depending on your desired consistency. Transfer the eggs to cold water, peel and enjoy.

Peeling can be a chore for perfectly boiled eggs, more so if the eggs are fresh. Old eggs (say a week or two old) make better boiled eggs. They are also easier to peel and peeling them under running water also makes it easier. To test for freshness of the eggs, simply place the egg in a bowl of water. Generally, if the egg is stale it will float and if it sinks it is fresh. This is because as the eggs get older, the size of the airsac increases making it float.

In spite of several marketing claims that brown eggs have far more nutrition than white, this is but just a claim. The difference in the color of the egg only seems to be in the price as brown eggs cost five times more than white eggs and for what, only because they are brown and laid by hens with red feathers!! Yes, the color of the eggs are determined by the breed of hen as brown eggs are laid by hens with red feathers and white by hens with white feathers. An interesting observation I made in the process of this project was that with brown eggs the yolk i.e. the inside seemed to cook faster than the white i.e. the outside, as seen in the picture below. Hmm…shouldn’t it be the other way round!!??

The color of the egg yolk also has nothing to do with the nutritional value of the egg but is determined by the diet of the hen. A dark yellow yolk indicates the hen was possibly fed green vegetables and a light yellow a diet of barley and wheat and medium yellow, alfalfa and corn.

Blood-spot that you see in an egg is from the rupture of a blood vessel in the egg yolk and is completely safe to eat.

Eggs are an excellent source of nutrients and contain some healthy unsaturated fats and healthy proteins. They also contain zeaxanthin, lutein and choline. Zeaxanthin and lutein may preserve against loss of vision and choline has been associated with preserving memory and also promotes normal cell activity, liver function and the transportation of nutrients throughtout the body. Eggs contain zero carbs and no sugar. Eggs have all 9 essential amino acids. Eggs are naturally gluten free and hence make an awesome gluten free breakfast option. A medium egg contains less than 70 calories.

There is no need to restrict eggs. Neither The Department of Health nor the British Heart Foundation recommends a limit on the number of eggs you can eat. In the past there have been reservations due to their cholesterol content but it is now known that too much saturated fat is more likely to raise cholesterol levels than eating foods rich in dietary cholesterol. So go ahead and enjoy a breakfast of eggs, a protein packed breakfast helps sustain mental and physical energy throughout the day!

However, beware of fake eggs which are becoming a concern in China. They are made to look real from a mixture of starch, coagulant and resin complete with pigment for color and a counterfiet shell. The ones below are real!

Like this:

Marinating food prior to cooking is the essence of food preparation for all types of grills, roasts and so on. Whether it’s a short dip or a long soak, marinating enhances a variety of foods. It’s a versatile and indispensable technique which helps to boost the flavor of meats and vegetables.

Marinating refers to soaking food in a flavorful liquid called a marinade. Marinating is a technique that’s been around at least since the Renaissance, when acidic mixtures were commonly used to help preserve foods.

One always speaks of marinating when they would like to tenderize food. But, contrary to this popular belief, marinating only flavors, not tenderizes, food. You may also think marinating is time-consuming, but this is true only if you think marinating is to tenderize. In fact marinades only permeate the surface of the food and have little effect on the interior. If you really have no time, simply smear the food with the sauce or marinade as it is going on the grill or the pan. Tenderizing really comes from the way you cook it.

The beef steaks, shown in this picture, were left in the marinade for a couple of hours but the pink centre cleary illustrates how far the marinade has penetrated, which is only the outer layers of the steaks. Of course this would depend on the thickness of the meat, for thin cuts the marinade would permeate evenly.

Beef Steaks in Marinade

The first and most basic of marinades almost always include an acidic element, such as citrus juice or vinegar which boosts flavors and may tenderize the surface proteins of meat. Oil is another common constituent as it helps coat food, carries flavor and helps food stay moist. Ingredients such as garlic, ginger, soy sauce, pepper, chillie, enhance the savory qualities of meats and fish.

The second type of marinade included the use of wine/alchohol. However, when marinating fish or meat that is to be grilled or sauteed, avoid using wine or alchohol, because these cooking methods only heat the meat to about 135 to 165 degrees, well below the boiling point of alcohol, leaving the meat with a taste and flavor of alcohol. Wine is fine for using in stews and braises because these dishes are cooked for a prolonged period at a temperature that boils off the alcohol and eliminates any harsh flavors.

A third kind of marinade includes those that ‘cook’ raw foods, usually seafood, as in the popular Latin dish Seviche. Lime and/or lemon juice turns the flesh opaque and firm so it appears “cooked” but the food is actually still raw. Although the acid in a marinade appears to “cook” raw fish in a seviche, it doesn’t eliminate bacteria the same way cooking with heat does. When marinating fish that won’t be cooked, make sure the fish is sushi-grade, or frozen-at-sea (FAS) fish; both are safe for healthy adults to consume raw.

A fourth category of marinade is used to marinate cooked fish in a vinegar-based mixture to impart more subtle flavors. This type of dish is called Escabeche.

Foods kept for marinating should never be kept in aluminium or copper containers as the marinade is acidic and as these metals are reactive, the acids and will promote discoloration of the food and give it a metallic taste. It is best to use non-reactive containers like glass, ceramic or stainless steel, even plastic is better than aluminium or copper.

Always marinate meat and fish in the refrigerator. Some of the marinade may be used for basting after removing the meat or fish from it only if the marinade is boiled and cooked for five minutes to kill any bacteria. Marinade brushes and other utensils that are used with raw food should not be used again near the end of cooking.

The length of time you marinate food depends on both the food and the marinade. Delicate fish, shellfish and fruit usually soak for a shorter period of time (from 20 minutes to a few hours), while meats can go longer (up to a day or two, but I would really not want to go beyond 24 hours to preserve the texture of the cooked food). It is really not necessary to soak food too long in a marinade but I find it easier to marinate overnight or say half a day in advance, mainly for reasons of convenience. This allows pre-preparation of food and also for cooking to be done in stages to reduce the pressure and time rather than cooking from start to finish in one go. Especially for occasions, I usually plan a menu around food that requires some sort of marinating so that half the preparation can be done the previous night for an afternoon party or in the morning of the day for a dinner event. However meats should not be soaked in a highly acidic marinade too long as it would alter the texture of the meat which may turn grainy and mushy. If a recipe calls for half-cup of lemon juice, then that is a red-flag.

The science seems clear. ”Acid does break down protein, but after it breaks it down, it causes it to coagulate,” said Shirley O. Corriher, whose book, ”Cookwise” (William Morrow & Company, 1997), explores the reasons some recipes work and others do not. ”If you leave it too long, it toughens or turns to mush.”

While some may be tempted to poke holes in the meat to extend the flavoring beyond the surface, that technique has more drawbacks than benefits. It may improve the distribution of flavor, but more fluid will be lost during cooking, resulting in drier meat.

For Grilled Chicken Example I– The chicken was poked all over with a fork thinking the marinade would penetrate the meat and it would turn out more tasty, but instead the meat turned out dry and the skin shriveled up under the grill and the final presentation did not have a very appealing look.

Grilled Chicken Example I

Grilled Chicken Example I

Grilled Chicken Example II – Marinade spices were smeared without poking holes in the chicken and the result was tender and juicy grilled chicken and which looked deliciously appealing.

Grilled Chicken Example II

Grilled Chicken Example II

Another acidic ingredient that has many fans is yogurt. In Indian cooking when food is prepared for the tandoor yogurt breaks down the fiber and tenderizes the meat. Science seems to support the yogurt partisans. Yogurt not only has a far milder acid than those in wine, lemon juice and vinegar, but also contains calcium, which activates enzymes in meat that break down the muscle fiber.

One area where even a harmonizing marinade is not necessary is with an ingredient that is already great and distinctive, like an excellent cut of meat, which needs no marinade to add flavor. (Credits: James Peterson, Mark Bittman, Eric Asimovor)